Na minha jornada culinária, o “Bolo Pudim de Milho” se destaca como uma criação que amo elaborar. A receita combina a suavidade do bolo com a cremosidade característica do pudim, resultando em uma sobremesa divina. O aroma de milho fresco envolve a cozinha, evocando memórias de infância e aconchego. Cada passo, desde a preparação da massa até a montagem cuidadosa das camadas, é uma expressão de amor pela culinária. Ao final, ao desenformar a deliciosa fusão de sabores, sinto a satisfação de transformar ingredientes simples em uma sobremesa que não apenas alimenta, mas também encanta os sentidos.
INGREDIENTS
- 1 tablespoon baking powder
- 1 and ½ cups wheat flour
- ½ cup pre-cooked corn flour
- ½ cup coconut milk
FOR THE PUDDING
- ½ cup milk
- 4 eggs
- 1 can Mococa condensed milk
- ½ cup coconut milk
- 50 g flaked coconut
- Butter at room temperature
PREPARATION METHOD Corn Pudding Cake
Set aside in a large, centrally-ventilated mould, generously greased with butter and sprinkled with flaked coconut.
Next, mix the cake ingredients in a blender, except for the flour and yeast, which should be added to the contents of the blender in a bowl.
Then, after mixing well, check that the texture is creamy, a little firmer, it can't be a liquid cake, place the dough in the pan where the grated coconut is.
Finally, use a blender to blend all the pudding ingredients.
Then pour the pudding on top of the cake batter, using circular movements to spread it well.
Finally, bake in a bain-marie for 1 hour, always at medium temperature. Unmold warm. If you like, garnish with more grated coconut. And your delicious Corn Pudding Cake is ready.
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